- Critical: RTE PHF, Date Marking - Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours was not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, in accordance with the Food Code. (corrected on site)
Violation corrected onsite.
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04/21/2015 | Routine |
- Critical: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Clean to Sight and Touch - Equipment, food-contact surfaces and utensils are not clean to sight and touch. (corrected on site)
Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils must be clean to sight and touch.
- Critical: Using a Handwashing facility - A handwashing facility is not maintained so that it is accessible at all times for employee use; is being used for purposes other than handwashing or is not being used in accordance with manufacturer's instructions (corrected on site)
handwashing facilities must be maintained so that it is accessible at all times for employee use.
- Critical: Refrigerated, ready-to-eat, potentially hazardous food prepared and packaged by a food processing plant was not clearly marked for the time the original container was opened in a food establishment. (corrected on site)
Refrigerated, ready-to-eat, potentially hazardous food prepared and packaged by a food processing plant must be clearly marked for the time the original container was opened in a food establishment.
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04/15/2014 | Routine |
| No violation noted during this evaluation. | 04/25/2013 | Follow-Up |
- Food not stored 6' off the floor in clean dry location. (corrected on site)
Food must be stored 6' off the floor in clean dry location.
- Critical: Hand Drying Provision - Each handwashing lavatory or group of adjacent lavatories is not provided with Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device. (corrected on site)
Handwash sink must be provided with Individual, disposable towels; a continuous towel system that supplies the user
- Critical: Food Contact with Equipment & Utensils - Food was allowed to contact surfaces of equipment and utensils that are not cleaned as specified according to the Food Code. (corrected on site)
Must properly clean and sanitize food utensils after they become contaminated.
- Critical: Using a Handwashing facility - A handwashing facility is not maintained so that it is accessible at all times for employee use; is being used for purposes other than handwashing or is not being used in accordance with manufacturer's instructions (corrected on site)
Handwash sink must be maintained so that it is accessible at all times for employee use; is being used for purposes other than handwashing or is not being used in accordance with manufacturer's instructions
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04/11/2013 | Routine |
| No violation noted during this evaluation. | 05/04/2012 | Follow-Up |
- Critical: Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code. (corrected on site)
Raw shell eggs must not be stored above any ready to eat food.
- Critical: RTE PHF, Date Marking - Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours was not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, in accordance with the Food Code. (corrected on site)
Violation number 20 Corrected onsite.
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04/26/2012 | Routine |
| No violation noted during this evaluation. | 07/28/2011 | Follow-Up |
| No violation noted during this evaluation. | 04/28/2011 | Routine |
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